JP6748009B2 - Method for producing shrimp for container-packed pressurized heat sterilized food and method for manufacturing container-packaged pressure heat sterilized food using the shrimp - Google Patents
Method for producing shrimp for container-packed pressurized heat sterilized food and method for manufacturing container-packaged pressure heat sterilized food using the shrimp Download PDFInfo
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Description
本発明は、容器包装詰加圧加熱殺菌食品用エビの製造方法及び該エビを用いた容器包装詰加圧加熱殺菌食品の製造方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing a shrimp for container-packed pressurized heat sterilized food and a method for manufacturing a container-packaged pressure heat sterilized food using the shrimp.
従来から、常温保存を目的として、食品を缶詰、瓶詰、パウチや成型トレー等の容器に充填密封した後に加圧加熱殺菌を施した容器包装詰加圧加熱殺菌食品が知られている。例えば、桜肉やソーセージ等の肉類の缶詰、さんまやサバ、貝柱等の魚介類の缶詰、野菜や果物の缶詰、スープやシチュー等の缶詰、パウチ入りのレトルトスープやレトルトカレーなどが挙げられる。 BACKGROUND ART Conventionally, there is known a container-packed pressure-heated sterilized food product in which a food product is filled and sealed in a container such as a can, a bottle, a pouch or a molding tray for the purpose of storage at room temperature and then pressure-heated. For example, canned meat such as cherry meat and sausage, canned seafood such as saury, mackerel, and scallop, canned vegetables and fruits, canned soup and stew, retort soup with pouch, retort curry, and the like.
常温流通する容器包装詰加圧加熱殺菌食品においては、食材のｐＨが４．６以上で且つ水分活性が０．９３を超える場合、中心部の温度を１２０℃で４分加熱する方法又はこれと同等以上の効力を有する方法で行うことが義務付けられている。そのため、レトルトと呼ばれる加圧加熱殺菌装置にて加圧環境下で熱水や蒸気により１１０〜１３０℃程度の温度で数分〜数十分間といった強度の加熱処理（いわゆるレトルト殺菌）が行われる。レトルト殺菌は、強度の加熱処理のため、容器内に含まれる食材に与える影響は大きい。 In a container-packed pressurized heat sterilized food that flows at room temperature, when the pH of the food material is 4.6 or more and the water activity exceeds 0.93, a method of heating the central temperature at 120° C. for 4 minutes or this It is obligatory to do so in a way that is equal or greater. Therefore, a heat treatment (so-called retort sterilization) having a strength of several minutes to several tens of minutes is performed by hot water or steam at a temperature of about 110 to 130° C. under a pressurized environment in a pressure heat sterilizer called a retort. .. Since the retort sterilization is a strong heat treatment, the retort sterilization has a great influence on the food material contained in the container.
特に、エビをレトルト殺菌する場合、食感が脆くなるなどの課題があり、レトルト殺菌におけるエビの食感改善方法として、レトルト殺菌前の処理としてエビを高濃度の食塩水で茹で処理する技術、レトルト殺菌前の処理としてエビを低温で乾燥する技術、容器内のヘッドスペースを確保しレトルト殺菌時に出るエビのドリップとエビとが接触しないようにする技術など、様々な技術が提案されている（例えば、特許文献１〜４、非特許文献１〜２）。 In particular, when sterilizing shrimp retort, there is a problem such as the texture becomes brittle, as a method of improving the texture of shrimp in retort sterilization, a technique of boiling shrimp as a treatment before retort sterilization with a high-concentration saline solution, Various techniques have been proposed, such as a technique for drying shrimp at a low temperature as a treatment before retort sterilization, and a technique for ensuring a head space in the container to prevent the shrimp drip that comes out during retort sterilization from contacting shrimp ( For example, Patent Documents 1 to 4 and Non-Patent Documents 1 to 2).
本発明は、レトルト殺菌においてエビの食感劣化が抑制される容器包装詰加圧加熱殺菌食品用エビ及び該エビを用いた容器包装詰加圧加熱殺菌食品を提供することを課題とする。 It is an object of the present invention to provide a shrimp for container-packed pressurized heat sterilized foods in which texture deterioration of shrimp is suppressed in retort sterilization, and a container-packaged pressure heat sterilized food using the shrimp.
発明者らは、エビ入りの容器包装詰加圧加熱殺菌食品を開発するにあたり、レトルト殺菌時にエビの食感劣化を抑制する方法を鋭意研究した。その結果、従来行われていた、低温乾燥や高濃度の塩水による茹で処理ではなく、高温で表面を素早く乾燥することで意外にもレトルト殺菌後のエビの食感劣化が改善されることを見出し、本発明に至った。 The inventors of the present invention have earnestly studied a method for suppressing the deterioration of the texture of shrimp during retort sterilization in developing a container-packed packed heat-sterilized food containing shrimp. As a result, we found that rather than the conventional low-temperature drying or boiling treatment with high-concentration salt water, by rapidly drying the surface at high temperature, the texture deterioration of shrimp after retort sterilization was surprisingly improved. The present invention was reached.
すなわち、レトルト殺菌される常温流通可能な容器包装詰加圧加熱殺菌食品に用いる容器包装詰加圧加熱殺菌食品用エビの製造方法であって、原料エビを蒸気処理または茹で処理により加熱処理した後、加熱処理したエビを７５〜１００℃の熱風で乾燥することを特徴とする容器包装詰加圧加熱殺菌食品用エビの製造方法である。 That is, a method for producing a shrimp for container packaging pressurized heat sterilization food used for retort sterilized normal temperature container packaging pressure heat sterilization food, after heat treating raw material shrimp by steam treatment or boiling treatment The heat-treated shrimp is dried with hot air at 75 to 100°C.
また、熱風乾燥において、乾燥後のエビの水分が５５〜６５重量％となるように乾燥することが好ましい。 In the hot air drying, it is preferable to dry the shrimp so that the water content thereof is 55 to 65% by weight.
また、熱風乾燥したエビを凍結することで、長期保存可能な容器包装詰加圧加熱殺菌食品用エビを提供できる。 Further, by freezing the shrimp dried with hot air, it is possible to provide a shrimp for container-packed pressurized heat sterilized food that can be stored for a long period of time.
また、本発明で製造した容器包装詰加圧加熱殺菌食品用エビを容器に入れ密封し、レトルト殺菌することで食感劣化が改善されたエビを有する容器包装詰加圧加熱殺菌食品を提供できる。 Further, it is possible to provide a container-packaged pressure-heated and sterilized food product having shrimp whose texture deterioration is improved by putting the container-packaged pressure-heated and sterilized food shrimp produced in the present invention in a container and sealing and retort sterilizing. ..
本発明によって、レトルト殺菌においてエビの食感劣化が抑制される容器包装詰加圧加熱殺菌食品用エビ及び該エビを含む容器包装詰加圧加熱殺菌食品を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a shrimp for container-packed pressurized heat sterilized foods in which deterioration of texture of shrimp is suppressed in retort sterilization and a container-packaged pressure heat sterilized food containing the shrimp.
以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
１．原料エビ
本発明に係る容器包装詰加圧加熱殺菌食品用エビの製造方法に使用する原料エビは種々のタイプを用いることができるが、加熱処理がされていないエビを用い、好ましくは、生の剥きエビまたは、冷凍した生の剥きエビを解凍して用いる。その種類、産地は特に限定されず、使用する食品のタイプに応じて適宜決定すればよい。種類としては、例えば、ウシエビ属、クルマエビ属、ヨシエビ属、Litopenaeus属、アカエビ属、コウライエビ属、サケエビ属、イセエビ属、セミエビ属、イシエビ属、クダヒゲエビ属等のエビが挙げられる。尚、原料エビのサイズとしては、２〜８ｃｍのものを使用することが好ましい。
1. Raw material shrimp The raw material shrimp used in the method for producing a container-packed pressurized heat sterilized food shrimp according to the present invention may be of various types, but a shrimp which has not been heat-treated is preferably used. Peeled shrimp or frozen raw peeled shrimp is used after thawing. The type and place of production are not particularly limited and may be appropriately determined depending on the type of food used. Examples of the species include shrimp of the genus Bovine shrimp, genus Kuruma prawn, genus Rhinoceros, genus Litopenaeus, genus Red shrimp, genus Corydalis, genus Salmon genus, genus Lobster, genus Semi-shrimp, genus Mussel, genus Mussel. The size of the raw shrimp is preferably 2 to 8 cm.
２． 加熱処理
生の剥きエビまたは冷凍した生の剥きえびを解凍したものを蒸気処理または茹で処理により加熱する。加熱する目的としては、レトルト殺菌前の加熱よるタンパク変性及び予備殺菌であり、必ずしもエビを食塩水中で茹で処理する必要はない。加熱前のエビの水分は、７６〜８０重量％であるが、食塩水を用いなくても加熱により、水分は自ずと２〜７％程度減少する。加熱条件は使用するエビにより異なるため、特に限定はなく、中心まで熱が通りタンパク変性が起きる程度に加熱すればよい。例えば、７０〜１００℃の熱水中もしくは８０〜１００℃の飽和蒸気でエビの中心部の温度が６０℃以上となるように加熱すればよい。
2. Heat treatment Raw stripped shrimp or frozen raw stripped shrimp is thawed and heated by steaming or boiling. The purpose of heating is protein denaturation and pre-sterilization by heating before retort sterilization, and shrimp need not necessarily be boiled in saline. The water content of the shrimp before heating is 76 to 80% by weight, but the water content is naturally reduced by about 2 to 7% by heating without using saline. Since the heating conditions vary depending on the shrimp used, there is no particular limitation, and heating may be performed to the extent that heat passes to the center and protein denaturation occurs. For example, it may be heated in hot water of 70 to 100° C. or saturated steam of 80 to 100° C. so that the temperature of the center of the shrimp becomes 60° C. or higher.
３．熱風乾燥
加熱したエビを７５〜１００℃の熱風で乾燥する。従来技術では低温で乾燥処理が行われていたが、高温でエビ表面を素早く乾燥することでエビの表面にタンパクが変性された乾燥した層をつくり、エビの表面と内部とに水分勾配を作ることで、レトルト殺菌時のエビの食感劣化が抑制される。７５℃未満の場合、レトルト殺菌後のエビは組織構造が崩れ、弾力無く脆い食感となる。逆に１００℃よりも高い温度であるとタンパクの変性が加速し、硬く締まっているが脆い食感となり、表面も焦げたような風味になる。熱風の風速については、特に限定はないが、強すぎると個体内、個体間で乾燥ムラを生じ、弱すぎると乾燥に時間がかかるため、好ましくは、１〜５ｍ／ｓ程度で乾燥することが好ましい。
3. Hot air drying The heated shrimp is dried with hot air of 75 to 100°C. In the prior art, the drying process was performed at low temperature, but by quickly drying the shrimp surface at high temperature, a dried layer with protein denatured was created on the shrimp surface, and a moisture gradient was created between the shrimp surface and the inside. Thus, the texture deterioration of the shrimp during the retort sterilization is suppressed. If the temperature is lower than 75°C, the shrimp after retort sterilization will have a disorganized structure, resulting in a brittle texture without elasticity. On the other hand, if the temperature is higher than 100°C, protein denaturation is accelerated, resulting in a hard and tight but brittle texture and a burnt surface. The wind speed of the hot air is not particularly limited, but if it is too strong, unevenness of drying occurs within and between the individuals, and if it is too weak, it takes time to dry, so drying is preferably performed at about 1 to 5 m/s. preferable.
また、熱風乾燥後のエビの水分としては、５５〜６５重量％の範囲が好ましい。５５重量％未満となると水分が少なくパサついた食感になる。６５重量％よりも水分が多いとレトルト殺菌時の影響を受けやすく、エビの組織構造が崩れ、弾力無く脆い食感となりやすい。
より好ましい範囲としては、５７〜６３重量％である。
The water content of shrimp after hot air drying is preferably in the range of 55 to 65% by weight. If it is less than 55% by weight, the water content is low and the product has a dry texture. If the water content is more than 65% by weight, it is easily affected by the retort sterilization, the shrimp structure is destroyed, and the texture tends to be brittle without elasticity.
A more preferable range is 57 to 63% by weight.
熱風乾燥したエビは、そのまま容器包装詰加圧加熱殺菌食品用エビとして使用してもよいが、凍結して冷凍状態で保存してもよく、凍結によるレトルト殺菌時の食感劣化を抑える効果への影響はほとんどない。そのため、凍結状態で容器包装詰加圧加熱殺菌食品用エビを流通させることが可能である。凍結のための手段は、従来技術を適用することができる。例えば、エアブラスト式のトンネルフリーザー、スパイラルフリーザー、ワゴンフリーザーや急速凍結庫、ブライン式のフレキシブルフリーザー等が適用できる。 The hot-air dried shrimp may be used as it is as a shrimp for food packaging under pressure and heat sterilization in containers and packaging, or may be frozen and stored in a frozen state, which has the effect of suppressing texture deterioration during retort sterilization due to freezing. Has almost no effect. Therefore, it is possible to circulate the shrimp for sterilizing food under pressure and heat in containers and packaging in a frozen state. As a means for freezing, conventional techniques can be applied. For example, an air blast type tunnel freezer, a spiral freezer, a wagon freezer, a quick freezer, a brine type freezer, etc. can be applied.
４．レトルト殺菌
製造した容器包装詰加圧加熱殺菌食品用エビをレトルト殺菌可能な缶、瓶、パウチ又は容器に入れ、レトルトと呼ばれる加圧加熱殺菌装置にて加圧環境下で熱水や蒸気により１１０〜１３０℃程度の温度で５分〜６０分間の加熱殺菌を行なう。加熱温度、時間については、食品により熱伝導性や菌数が異なるため、食品の中心温の履歴を測定し、中心の温度が１２０℃で４分加熱されるのと同等以上で菌が完全に死滅するまで加熱すればよい。
4. Retort sterilization Produced container packaging Pressurized heat sterilization Food shrimp is put in cans, bottles, pouches or containers that can be retort sterilized, and heated by hot water or steam under pressure in a pressure heat sterilizer called retort. Heat sterilization is performed at a temperature of about 130° C. for 5 minutes to 60 minutes. Regarding the heating temperature and time, since the heat conductivity and the number of bacteria differ depending on the food, the history of the core temperature of the food is measured, and the bacteria are completely equal to or more than the center temperature being heated at 120°C for 4 minutes. Heat it until it dies.
本発明に係る容器包装詰加圧加熱殺菌食品としては、製造した容器包装詰加圧加熱殺菌食品用エビのみをレトルト殺菌可能な缶、瓶、パウチ又は容器に入れレトルト殺菌してもよく、他の食材と併せて加熱殺菌してもよい。特に、カレーやスープ等の液体を多く含む食品の具材として用いた場合、レトルト殺菌時のエビの食感劣化は著しくなるが、本発明に係る容器包装詰加圧加熱殺菌食品用エビは、従来のレトルト殺菌時のエビの食感劣化防止方法と比較してレトルト殺菌時のエビの食感劣化が抑えられ、組織構造を維持し、食感も弾力感のあるものとなる。 As the container-wrapped pressurized heat sterilized food according to the present invention, only the produced container-wrapped pressure heat sterilized food shrimp that can be retort sterilized can be retort sterilized can, bottle, pouch or container, etc. It may be heat-sterilized together with the food. In particular, when used as an ingredient of food containing a large amount of liquid such as curry or soup, the texture deterioration of the shrimp during retort sterilization becomes remarkable, but the shrimp for container packaging pressure heat sterilized food according to the present invention is, Compared with the conventional method for preventing the deterioration of texture of shrimp during retort sterilization, deterioration of the texture of shrimp during retort sterilization is suppressed, the tissue structure is maintained, and the texture becomes elastic.
以上のように、原料エビを加熱し、７５〜１００℃の熱風でエビ表面を素早く変性し、乾燥させることでレトルト殺菌においてエビの食感劣化が抑制される容器包装詰加圧加熱殺菌食品用エビ及び該エビを用いた容器包装詰加圧加熱殺菌食品を提供することができる。 As described above, the raw material shrimp is heated, and the shrimp surface is rapidly modified with hot air at 75 to 100° C., and dried to be dried in a container. A shrimp and a container-packed pressurized heat sterilized food using the shrimp can be provided.
以下に実施例を挙げて本実施形態をさらに詳細に説明する。 The present embodiment will be described in more detail below with reference to examples.
＜実験１：乾燥温度によるレトルト殺菌による食感劣化防止効果の検証＞
（実施例１−１）
冷凍生剥きエビ（Litopenaeus属バナメイ種 規格：６１〜７０匹／ポンド）を流水解凍し、原料エビを準備し、９５℃の熱水で２分間茹でることで原料エビを加熱処理した。次いで、加熱処理したエビを７５℃、風速２．５ｍ／ｓで水分が６０％となるように熱風乾燥し、容器包装詰加圧加熱殺菌食品用エビサンプルを作製した。
<Experiment 1: Verification of texture deterioration prevention effect by retort sterilization by drying temperature>
(Example 1-1)
Frozen raw peeled shrimp (Litopenaeus genus vanamay species: 61 to 70/pound) was thawed under running water to prepare a raw material shrimp, and the raw material shrimp was heat-treated by boiling in hot water at 95°C for 2 minutes. Next, the heat-treated shrimp was dried with hot air at 75° C. and a wind speed of 2.5 m/s so that the water content was 60%, to prepare a shrimp sample for container-packed pressurized heat sterilized food.
次いで作製したサンプルのレトルト殺菌による食感劣化抑制効果を検証するためにスープに模した１％食塩液１６０ｇと熱風乾燥したエビ１０ｇとをレトルト殺菌用のアルミパウチに入れ密封し、熱水・蒸気式レトルト殺菌機（日阪製作所 型番RCS-40RTG.N)にて中心温度が１２１℃達温まで６分、１２１℃達温から２６分、４０℃まで冷却に１５分といった条件でレトルト殺菌を行い、容器包装詰加圧加熱殺菌食品サンプルを作製した。 Next, in order to verify the effect of suppressing the deterioration of the texture of the prepared sample by retort sterilization, 160 g of 1% salt solution imitated in soup and 10 g of shrimp dried with hot air were placed in an aluminum pouch for retort sterilization and sealed, and hot water/steam was used. Type retort sterilizer (Hisaka Seisakusho model number RCS-40RTG.N) performs retort sterilization under the conditions that the central temperature reaches 121°C for 6 minutes, 121°C for 26 minutes, and 40°C for 15 minutes. A sterilized food sample was packaged under pressure and heat.
（実施例１−２）
加熱処理したエビを９０℃で熱風乾燥する以外は、実施例１−１と同様の方法で容器包装詰加圧加熱殺菌食品用エビサンプル及び容器包装詰加圧加熱殺菌食品サンプルを作製した。
(Example 1-2)
A shrimp sample for container-packed pressurized heat sterilized food and a container-packaged pressure heat sterilized food sample were prepared in the same manner as in Example 1-1, except that the heat-treated shrimp was dried with hot air at 90°C.
（実施例１−３）
加熱処理したエビを１００℃で熱風乾燥する以外は、実施例１−１と同様の方法で容器包装詰加圧加熱殺菌食品用エビサンプル及び容器包装詰加圧加熱殺菌食品サンプルを作製した。
(Example 1-3)
A shrimp sample for container-packed pressurized heat sterilized food and a container-packaged pressure heat sterilized food sample were prepared in the same manner as in Example 1-1, except that the heat-treated shrimp was dried with hot air at 100°C.
（比較例１−１）
加熱処理したエビを熱風乾燥せずにそのままレトルト殺菌に用いる以外は、実施例１−１と同様の方法で容器包装詰加圧加熱殺菌食品用エビサンプル及び容器包装詰加圧加熱殺菌食品サンプルを作製した。
(Comparative Example 1-1)
A shrimp sample for container-packed pressurized heat sterilized food and a container-packed pressure heat sterilized food sample were prepared in the same manner as in Example 1-1, except that the heat-treated shrimp was used for retort sterilization as it is without being dried with hot air. It was made.
（比較例１−２）
加熱処理したエビを２０℃で熱風乾燥する以外は、実施例１−１と同様の方法で容器包装詰加圧加熱殺菌食品用エビサンプル及び容器包装詰加圧加熱殺菌食品サンプルを作製した。
(Comparative Example 1-2)
A shrimp sample for a container-packed pressurized heat sterilized food and a container-packaged pressure heat sterilized food sample were prepared in the same manner as in Example 1-1, except that the heat-treated shrimp was dried with hot air at 20°C.
（比較例１−３）
加熱処理したエビを５０℃で熱風乾燥する以外は、実施例１−１と同様の方法で容器包装詰加圧加熱殺菌食品用エビサンプル及び容器包装詰加圧加熱殺菌食品サンプルを作製した。
(Comparative Example 1-3)
A shrimp sample for container-packed pressurized heat sterilized food and a container-packaged pressure heat sterilized food sample were prepared in the same manner as in Example 1-1, except that the heat-treated shrimp was dried with hot air at 50°C.
（比較例１−４）
加熱処理したエビを１２０℃で熱風乾燥する以外は、実施例１−１と同様の方法で容器包装詰加圧加熱殺菌食品用エビサンプル及び容器包装詰加圧加熱殺菌食品サンプルを作製した。
(Comparative Example 1-4)
A shrimp sample for a container-packed pressurized heat sterilized food and a container-packaged pressure heat sterilized food sample were prepared in the same manner as in Example 1-1, except that the heat-treated shrimp was dried with hot air at 120°C.
実験１で作製した容器包装詰加圧加熱殺菌食品サンプルのエビの食感について評価した。評価方法は、５人のベテランパネラーにより、４段階評価を行った。評価方法は、表面の硬さ、全体の弾力性を総合的に評価し、非常に良好なものを◎、概ね良好なものを○、やや劣るものを△、著しく劣るものを×とした。 The texture of shrimp of the foodstuff sample under pressure and heat sterilization packed in containers and packaging produced in Experiment 1 was evaluated. As for the evaluation method, four experienced panelists performed a four-level evaluation. As for the evaluation method, the hardness of the surface and the elasticity of the whole were comprehensively evaluated, and ⊚ was very good, ◯ was generally good, Δ was slightly inferior, and X was extremely inferior.
評価結果を下記表１に示す。 The evaluation results are shown in Table 1 below.
＜実験２：熱風乾燥後のエビの水分によるレトルト殺菌による食感劣化防止効果の検証＞
（実施例２−１）
熱風乾燥後のエビの水分を５５重量％とする以外は、実施例１−２の方法で容器包装詰加圧加熱殺菌食品用エビサンプル及び容器包装詰加圧加熱殺菌食品サンプルを作製した。
<Experiment 2: Verification of texture deterioration prevention effect by retort sterilization by water of shrimp after hot air drying>
(Example 2-1)
A shrimp sample for container-packed pressurized heat sterilized food and a container-packaged pressure heat sterilized food sample were prepared by the method of Example 1-2 except that the water content of the shrimp after hot air drying was 55% by weight.
（実施例２−２）
熱風乾燥後のエビの水分を５７重量％とする以外は、実施例１−２の方法で容器包装詰加圧加熱殺菌食品用エビサンプル及び容器包装詰加圧加熱殺菌食品サンプルを作製した。
(Example 2-2)
A shrimp sample for container-packed pressurized heat sterilized food and a container-packed pressurized heat sterilized food sample were prepared by the method of Example 1-2 except that the water content of shrimp after hot air drying was 57% by weight.
（実施例２−３）
熱風乾燥後のエビの水分を６３重量％とする以外は、実施例１−２の方法で容器包装詰加圧加熱殺菌食品用エビサンプル及び容器包装詰加圧加熱殺菌食品サンプルを作製した。
(Example 2-3)
A shrimp sample for container-packed pressurized heat sterilized food and a container-packaged pressure heat sterilized food sample were produced by the method of Example 1-2 except that the water content of shrimp after hot air drying was 63% by weight.
（実施例２−４）
熱風乾燥後のエビの水分を６５重量％とする以外は、実施例１−２の方法で容器包装詰加圧加熱殺菌食品用エビサンプル及び容器包装詰加圧加熱殺菌食品サンプルを作製した。
(Example 2-4)
A shrimp sample for container-packed pressurized heat sterilized food and a container-packaged pressure heat sterilized food sample were prepared by the method of Example 1-2 except that the water content of shrimp after hot air drying was set to 65% by weight.
実験２で作製した容器包装詰加圧加熱殺菌食品サンプルのエビの食感について評価した。評価方法は実験１と同様に行った。 The texture of shrimp in the container-packed, pressurized and heat-sterilized food sample produced in Experiment 2 was evaluated. The evaluation method was the same as in Experiment 1.
評価結果を下記表２に示す。 The evaluation results are shown in Table 2 below.
＜実験３＞容器包装詰加圧加熱殺菌食品への利用
（実施例３−１）
実施例１−２の方法で作製した容器包装詰加圧加熱殺菌食品用エビを−３０℃のエアブラスト式凍結機に凍結し、冷凍保存した。その後、冷凍保存した容器包装詰加圧加熱殺菌食品用エビを解凍し、解凍したエビ１０ｇ、市販の鶏がらスープ１６０ｇと共にレトルトパウチに充填し、密封後、実施例１−１と同様にレトルト殺菌し、容器包装詰加圧加熱殺菌食品（レトルトスープ）を作製した。レトルトスープをパウチごと鍋で３分湯煎し、試食したが、エビらしい弾力感が感じられた。
<Experiment 3> Application to sterilized food under pressure and heat in containers and packaging (Example 3-1)
The shrimp for containers and packaging under pressure and heat sterilization food produced by the method of Example 1-2 was frozen in an air blast type freezer at -30°C and stored frozen. Then, frozen and preserved container-packed pressure-killed sterilized food shrimp were thawed, 10 g of thawed shrimp and 160 g of commercially available chicken soup were filled in a retort pouch, and after sealing, retort sterilization was performed in the same manner as in Example 1-1. Then, a container-packed pressurized heat sterilized food (retort soup) was prepared. I boiled the retort soup with a pouch in a pan for 3 minutes and tried it, but I felt the elasticity like shrimp.
（実施例３−２）
ダイストマト２５ｇ、トマトピューレ１０ｇ、食塩１ｇ、グルタミンソーダ１ｇ、核酸０．０５ｇ、湿熱処理澱粉１．０ｇ、ガーリックオイル１．０ｇ、オリーブオイル４ｇ、胡椒０．１ｇ、バジル粉末０．２ｇ、ローレル粉末０．０５ｇに水３５ｇを加えて８０℃に加熱した調味液と、実施例３−１と同様に用意したエビ１０ｇを共にレトルトパウチに充填し、密封後、実施例１−１と同様にレトルト殺菌し、容器包装詰加圧加熱殺菌食品（レトルトソース）を作製した。レトルトソースをパウチごと鍋で３分湯煎し、茹で上げたパスタと絡めて試食したが、エビらしい弾力感が感じられた。
(Example 3-2)
Dice tomato 25g, tomato puree 10g, salt 1g, glutamine soda 1g, nucleic acid 0.05g, heat-moisture treated starch 1.0g, garlic oil 1.0g, olive oil 4g, pepper 0.1g, basil powder 0.2g, laurel powder A retort pouch was filled with a seasoning solution obtained by adding 35 g of water to 0.05 g and heating at 80° C., and 10 g of shrimp prepared in the same manner as in Example 3-1, sealing, and then retorting in the same manner as in Example 1-1. Sterilization was performed to prepare a container-packed pressurized heat sterilized food (retort sauce). I boiled the retort sauce together with the pouch in a pan for 3 minutes and tried it with boiled pasta, but I felt the elasticity like shrimp.
（実施例３−３）
豚肉を予め湯引きしたもの８ｇ、玉ねぎを５〜６ｍｍ幅にスライスしたもの８ｇ、水煮したウズラの卵２個（１５ｇ）、水煮したタケノコを３．５ｍｍ幅にスライスしたもの６ｇ、水煮したスライス椎茸６ｇ、ニンジンを３．５ｍｍ幅にスライスしたもの６ｇ、ごま油１．５ｇ、調味液２６ｇ（食塩０．９ｇ、グルタミン酸ナトリウム０．５ｇ、砂糖１．５ｇ、胡椒０，０５ｇ、ショウガ粉末０．０５ｇ、湿熱処理澱粉１ｇ、水２２ｇを混ぜたものを加温溶解したもの）、実施例３−１と同様に用意したエビ１５ｇをレトルトパウチに充填し、密封後、実施例１−１と同様にレトルト殺菌し、容器包装詰加圧加熱殺菌食品（レトルト八宝菜）を作製した。レトルト八宝菜をパウチごと鍋で３分湯煎し、試食したが、エビらしい弾力感が感じられた。
(Example 3-3)
8 g of pork boiled in advance, 8 g of onion sliced to a width of 5 to 6 mm, 2 boiled quail eggs (15 g), 6 g of boiled bamboo shoot sliced to 3.5 mm width, boiled 6 g of sliced shiitake mushroom, 6 g of carrot sliced to a width of 3.5 mm, sesame oil 1.5 g, seasoning liquid 26 g (sodium salt 0.9 g, sodium glutamate 0.5 g, sugar 1.5 g, pepper 0.05 g, ginger powder 0. A retort pouch was filled with 05 g, a mixture of 1 g of heat-moisture treated starch and 22 g of water and dissolved by heating. 15 g of shrimp prepared in the same manner as in Example 3-1 was filled in a retort pouch and sealed, and then the same as in Example 1-1. It was sterilized by retort, and a container-packed pressurized heat sterilized food (retort Happo-na) was prepared. I boiled the retort pomegranate and the pouch in a pan for 3 minutes and tried it, but I felt the elasticity like shrimp.
Claims (4)
原料エビを蒸気処理または茹で処理により加熱した後、７５〜１００℃の熱風で熱風乾燥することを特徴とする容器包装詰加圧加熱殺菌食品用エビの製造方法。 A method for producing shrimp for containers and packaging under pressure heating and sterilization food used for retort sterilized food that can be distributed at room temperature and under pressure and heat sterilization,
A method for producing shrimp for container-packed pressurized heat sterilized food, which comprises heating the raw material shrimp by steam treatment or boiling treatment, and then drying with hot air at 75 to 100°C.
A method for producing a container-packaged pressure-heated sterilized food, which comprises placing the container-packaged pressure-heated sterilized food shrimp produced in any one of claims 1 to 3 in a container and sealing and retort sterilization.
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